Preserving Spring. Violet Syrup.
I love this time of the year. Nature is blooming into life and rebirthing. As the forests blossom so does this giddy feeling inside me that comes out at this time of the year. It's primal; it's vibrating with life...I feel a rebirthing of my own being, glowing with creativity and joy for the life returning all around me, within me. The newness of it all that feels similar to falling into new love.
Along with all this excitement I also feel a bit challenged. The seasons tend to remind me to be unattached and to be present with what I am experiencing then and there. I like to believe I'm someone who can remain unattached to things, be all zen, and like Buddha...but I'm not, not even close. I'm reminded of my humanity when the transitions of my favorite seasons bring me tinges of grief because I get attached to them.
To be honest, I am ok with having some attachment to our four seasons. The passion that comes with that attachment reminds me that I am alive. Seasons change whether I get attached to them or not and I always adapt pretty quickly to the next coming season. Although I feel like I am saying goodbye to a loved one, I know we will meet again and I am so grateful to live in a place that has such distinct seasons so that I can really immerse myself into each one.
Recently I decided to preserve Spring so that I can enjoy it until it finds its way back through the cycle. Foraging is a wonderful way to do this because the herbs can be preserved to enjoy in even the coldest, darkest days. If you've read my guide, Wild Spring Edibles. A Starter Guide, you know about a few of these.
The following recipe is a delicious and pretty syrup that can be used for months after spring is over. Violet Syrup. Yes, that is what I said and it IS as awesome as it sounds. It can be used in making lemonade, sweetener for tea, in cocktails, add it to seltzer, pour over pound cake or pancakes, use it in making desserts, or whatever else sounds good to you. I love that I can save spring in a bottle and savor it for months to come and I hope you do too!
Violet Syrup Recipe
Ingredients
2 cups of Violets {Viola} (flowers only)
3 cups of boiled water
3 cups of white sugar
Lemon (optional)
Directions
Put your violets in a mason jar.
Pour all of the boiling water over your violets.
Cover and let steep over night for 24 hours.
Strain the violet water into a pot using a fine mesh screened strainer. Squeeze as much of the liquid out of the flowers as possible.
Add the sugar to the violet water and cook over medium heat until sugar is dissolved.
If you want to make your syrup a bit more magenta in color, add some lemon and watch it slowly transform in color. Only add a tiny bit at a time because it does change it fast. I personally like the lemon for an added flavor.
Enjoy! Store in fridge for about a month
There are many wonderful benefits to violets and if you want to learn more about them check out my Guide,
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